Torta di pane di mais kosovara (Leqenik / Kryelanë)

Preparazione

1. 1

   Preheat oven to 375°F (190°C). Generously oil a 9x13-inch (23x33 cm) baking pan or round 12-inch (30 cm) pie dish.

2. 2

   In a large bowl, whisk together the cornmeal, flour, salt, sugar, and baking powder.

3. 3

   Add the warm water, oil, and beaten eggs. Stir vigorously until the batter is smooth and thick but pourable; it should resemble a loose polenta. Let it rest 5 minutes.

4. 4

   For the plain version, pour the batter directly into the prepared pan and smooth the top.

5. 5

   For the spinach-cheese version. heat 2 tbsp oil in a skillet, sauté the onion until soft and translucent, add the chopped spinach and salt, and cook until wilted and any moisture has evaporated. Cool slightly, then mix in the crumbled cheese.

6. 6

   Pour half the batter into the oiled pan, spread the spinach-cheese mixture evenly over it, then cover with the remaining batter.

7. 7

   Bake 35-45 minutes until the top is deep golden brown, the edges are crisp, and a toothpick inserted in the center comes out clean.

8. 8

   Remove from the oven and let cool in the pan for 10 minutes before slicing into squares or wedges. Serve warm or at room temperature.